50 g half fat spread
125 g sweetmeal digestive biscuits, crushed finely
12.5 g sachet of sugar free lemon jelly crystals
2/3 cup (150 ml) 1/4 pt boiling water
450 g half fat cottage cheese, sieved
grated zest of 1 small orange
grated zest and juice of 1 small lemon
2 tbsp granulated artificial sweetener, or to taste
170 g can of evaporated milk, chilled overnight
fresh fruit, to decorate
125 g sweetmeal digestive biscuits, crushed finely
12.5 g sachet of sugar free lemon jelly crystals
2/3 cup (150 ml) 1/4 pt boiling water
450 g half fat cottage cheese, sieved
grated zest of 1 small orange
grated zest and juice of 1 small lemon
2 tbsp granulated artificial sweetener, or to taste
170 g can of evaporated milk, chilled overnight
fresh fruit, to decorate
method
1. Lightly grease a 23 cm loose bottomed cake tin.
2. Warm the half fat spread until just melted.
3. Stir in the crushed biscuits until evenly combined and press over the base of the prepared tin. Chill for 10 minutes.
4. Make up the sugar free jelly to 150 ml, using the boiling water.
5. Stir thoroughly to dissolve and set aside to cool.
6. Place the cottage cheese in a bowl and stir in the orange zest, lemon zest and lemon juice.
7. Stir in the cooled jelly and add the artificial sweetener to taste.
8. Whisk the evaporated milk until stiff peaks form.
9. Carefully fold into the cheese mixture.
10. Pour over the biscuit base and level the top. Chill for at least 4 hours.
11. Carefully remove the cheesecake from the cake tin and serve decorated with fresh fruit.
180 calories
9 g fat
2. Warm the half fat spread until just melted.
3. Stir in the crushed biscuits until evenly combined and press over the base of the prepared tin. Chill for 10 minutes.
4. Make up the sugar free jelly to 150 ml, using the boiling water.
5. Stir thoroughly to dissolve and set aside to cool.
6. Place the cottage cheese in a bowl and stir in the orange zest, lemon zest and lemon juice.
7. Stir in the cooled jelly and add the artificial sweetener to taste.
8. Whisk the evaporated milk until stiff peaks form.
9. Carefully fold into the cheese mixture.
10. Pour over the biscuit base and level the top. Chill for at least 4 hours.
11. Carefully remove the cheesecake from the cake tin and serve decorated with fresh fruit.
180 calories
9 g fat
serving amount
serves: 8
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